Figure 3 - from "Physicochemical and sensorial characterization of Portuguese bread from Viseu region"

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Results are given as mean + standard deviation (n = 7). Samples in the same column with the same
letter are not statistically different for p>0.05.
By analyzing the results of textural properties in Table 4., it was found that in general the
samples are very similar. The parameters chewiness and hardness in the sample from Flor
de Cabanas are higher, which might be explained by the higher density as previously
reported. In terms of cohesiveness and elasticity, it was the sample from Panifil that showed
the highest values. — Results are given as mean + standard deviation (n = 7). Samples in the same column with the same letter are not statistically different for p>0.05. By analyzing the results of textural properties in Table 4., it was found that in general the samples are very similar. The parameters chewiness and hardness in the sample from Flor de Cabanas are higher, which might be explained by the higher density as previously reported. In terms of cohesiveness and elasticity, it was the sample from Panifil that showed the highest values.

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Table 1. Chemical composition of the bread samples analysed.

Table 2. Colour properties of the bread samples analyzed.

The larger sample (Table 3.) was the Panifil, which is distinguishable from the others,
perhaps because it has a higher content of salt and proteins, thus inducing a good
fermentation. As to the crumbs density, the sample from Flor de Cabanas is highlighted as
the denser, while all others are statistically identical. As to the alveolar characterization, the

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Table 3. Physical properties of the bread samples analyzed.

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Table 5. Results of the sensorial analysis.

CONCLUSIONS

Paula Correia, Raquel Guiné

Physicochemical and sensorial characterization of Portuguese bread from Viseu region

Abstract: The aim of this study was to characterise the most typical flour mixture bread (wheat flour and rye flour) produced in the Portuguese region of Viseu and evaluate if there are relevant differences between the samples tested. Nine samples from local producers were analysed considering the morphology, physicochemical (density, alveolus percentage, texture, colour and water activity) and sensorial properties. The form and dimensions of all breads were determined, as well as proximate composition and total salt content. The forms of the breads were different, some round and others long. Nutritionally this type of bread turned out to be a food with high nutritional value, high percentage of ash (2.8-4.9%) and low values of fat, with a high range of salt content (0.4-1.4%). The physical properties were quite different between samples, although some of them are not perceptible by the consumer. This was the case of bread density whose results were 0.25-0.56 and the sensorial panel, constituted by a panel of 40 untrained tasters aged 7 to 63 years, did not find any difference. The traditional breads presented overall appreciation between 4.8 and 6.8, related with different colour and elasticity parameters.

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